Difference between revisions of "Hollandaise Sauce"
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Source: https://www. | Source: https://www.bigoven.com/recipe/foolproof-hollandaise-sauce-published-march-1-2011-from-cooks-illustrate/799283 | ||
Yield: 2 servings | |||
=== Tim's Notes === | |||
Tammy tried a "foolproof" recipe the other day and the sauce broke. This version from America's Test Kitchen is supposed to be safer, but we haven't tried it yet. | |||
=== Ingredients === | === Ingredients === | ||
* | * 12 tsp unsalted butter, softened | ||
* | * 6 large eggs | ||
* 1/ | * 1/2 cup water, boiling | ||
* 2 tsp fresh lemon juice | |||
* 1/8 tsp cayenne pepper | |||
* salt, to taste | |||
=== Directions === | === Directions === | ||
# Whisk butter and egg yolks together in large heat-resistant bowl set over medium saucepan with 1/2 inch of barely simmering water (don't let bowl touch water) until mixture is smooth and homogeneous. | |||
# Slowly add 1/2 cup boiling water and cook, whisking constantly, until thickened and sauce registers 160 degrees on instant-read thermometer, 7 to 10 minutes. Off heat, stir in lemon juice and cayenne. Season with salt to taste. | |||
Latest revision as of 12:38, 16 December 2021
Yield: 2 servings
Tim's Notes
Tammy tried a "foolproof" recipe the other day and the sauce broke. This version from America's Test Kitchen is supposed to be safer, but we haven't tried it yet.
Ingredients
- 12 tsp unsalted butter, softened
- 6 large eggs
- 1/2 cup water, boiling
- 2 tsp fresh lemon juice
- 1/8 tsp cayenne pepper
- salt, to taste
Directions
- Whisk butter and egg yolks together in large heat-resistant bowl set over medium saucepan with 1/2 inch of barely simmering water (don't let bowl touch water) until mixture is smooth and homogeneous.
- Slowly add 1/2 cup boiling water and cook, whisking constantly, until thickened and sauce registers 160 degrees on instant-read thermometer, 7 to 10 minutes. Off heat, stir in lemon juice and cayenne. Season with salt to taste.